Lebanese Tabbouleh Salad

Lebanese Tabbouleh Salad is a light, healthy parsley salad bursting with fresh Mediterranean flavours. Perfect as a plant-based lunch or a side dish, it’s a tasty, easy, and naturally vegan gluten-free salad.

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Course: Appetizer, Salad

Prep Time: 10

Resting Time: 13

Servings:

Calories: 95kcal

Author: Liora

Ingredients

2 tablespoons fine bulgur
Juice of ⅓ lemon
2 Roma tomatoes diced very finely
2 green onions finely chopped
¼ cup onion finely chopped
¼ cup fresh mint leaves about 2-3 sprigs
1 bunch fresh parsley chopped finely
¼ cup good-quality olive oil
1 teaspoon salt

Instructions

Start by rinsing your parsley well. For the best flavor and texture, wash it the night before and let it dry completely before chopping.
In a small bowl, mix the bulgur with the lemon juice. Let it soak for 15–20 minutes until the bulgur softens and swells nicely. Set this aside while you prep everything else.
Next, finely chop your tomatoes, green onions, and regular onion. When working with the tomatoes, use a colander to drain any extra juice—this keeps your bulgur from getting soggy.
Toss all your chopped veggies into a large mixing bowl. Add the fresh mint leaves if you’re using them, and sprinkle in the salt and pepper to taste.
Pour the lemon-soaked bulgur and olive oil over the veggies. Gently stir everything together, being careful not to mash the ingredients.
This salad tastes great served chilled or at room temperature. For a fresh crunch, serve it alongside crisp lettuce or cabbage leaves if you like.

Notes

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition